![]() ![]() Cut yellow squash, zucchini, or a mixture into slices about 1/2 inch thick and lay them out on a sheet pan you’ve sprayed or brushed with a little olive oil.Preheat oven to 450F and take pesto out of the fridge to soften.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.) (This is only a summary of the steps for the recipe please scroll down for complete printable recipe. How to make Summer Squash with Pesto and Parmesan: Want more recipes with pesto?Ĭheck out My Favorite Low-Carb and Keto Recipes with Pesto for more tasty ideas for using basil pesto! Here’s more about Summer Squash and Winter Squash. Summer squash is the name for thin-skinned squash like zucchini, yellow crookneck or straightneck squash, or patty pan squash that will only keep for a few days without being refrigerated. Winter squash is the name for squashes like butternut and acorn, which have a hard skin and can be stored through the winter. There are two kinds of squash, and the different names come from how squash was stored in the days when refrigerators weren’t available. Or if you use Kirkland Basil Pesto like we did, this recipe is even easier and simple enough to make for a side dish most any night of the week! But any pesto that has good flavor will be a hit with the mild flavor of summer squash! What is Summer Squash? I would love this recipe with my favorite Basil Pesto with Lemon. What pesto can you use for summer squash with pesto? Basil Pesto (affiliate link) (or other pesto of your choice).salt and fresh ground black pepper to taste.Italian Herb Seasoning (affiliate link).extra virgin Olive Oil (affiliate link).(This is only a list of ingredients please scroll down for complete printable recipe. What ingredients do you need for this recipe? But make it soon, because zucchini season is definitely winding down! ![]() I’m featuring this recipe as my Friday Favorites this week to entice you to make it if you’ve never tried the recipe. This recipe for Summer Squash with Pesto and Parmesan is a total winner and it’s perfect for a late-summer treat with zucchini and pesto, two of my favorite summer foods! And even though summer is winding down, I’m one of those people who always likes to hold on to summer foods as long as possible.Īnd for a long time now I’ve thought the month of September is the perfect time to make roasted Zucchini recipes! And of course zucchini + pesto is such a great combination, but but this recipe cooks the summer squash in the oven until it’s nearly done, and then it’s topped with pesto and Parmesan and broiled, which creates such a flavorful way to prepare squash! PIN the Summer Squash with Pesto to try it later! I use 'grams' as the unit of weight with an approximate conversion to ounces.Summer Squash with Pesto and Parmesan is an easy delicious low-carb side dish made with zucchini or yellow summer squash, or use both colors! And the technique used here for roasting the summer squash and then broiling at the end with the pesto and parmesan adds so much flavor! I try to be accurate, but I do not guarantee it. Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small. General Technical Details and Disclaimer: Sprinkle with salt and pepper and serve.Uncover, turn and bake another 10 minutes, until fork tender.Lay squash on a baking sheet and cover loosely with foil.Cut in 1" (2.5cm) slices the short way.Cut squash in half, through stem and blossom ends, and scoop out seeds.Roasting them concentrates their natural sweetness and all you need to finish is a bit of salt and pepper. I finally convinced mon mari that there are other ways to eat acorn squash besides filling them with butter and brown sugar (which, of course, is wonderful). ![]()
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